About this Honey
Produced from the massive yellow fields of the Canola (Rapeseed) plant in Canada and the Northern U.S. This honey is white, mild, and has a very low moisture content. It is famous for crystallizing incredibly fast (often in the comb), making it the primary source for commercial creamed honey.
Honey Characteristics
Brassica napus
Late Spring / Summer
Common
Northern Plains & Prairies
Faintly floral, cold cabbage fields, clean damp earth, sweet straw
Fine-grained, ultra-low moisture paste, turning solid white inside the comb
Honey Profile Chart
Scale: 1 (Low) → 5 (High)
The Story
Brassica napus blankets the northern prairies in massive sweeps of yellow, creating a hyper-abundant nectar source that demands immediate, highly systematic apiary extraction. Canola nectar contains an incredibly low moisture baseline and a massive glucose saturation index, meaning it will aggressively crystallize solid directly inside the wax combs if left in the hive for even a few days too long. The resulting white honey functions as the premier global baseline for premium creamed honey lines due to its fine-grained, low-moisture paste structure. Its clean sugar chemistry and rapid, ultra-fine crystal template make it the ideal starter stock for controlling crystallization or serving as a completely neutral, high-density sweetener for commercial baking trays.
Sensory Profile
Tap a note to highlight it. These are the defining sensory characteristics of Canola Honey.
Where Canola Honey is Produced
Highlighted states are known sources of Canola honey. Click a state to explore local apiaries.
Culinary Applications
Best Pairings
Foods and drinks that bring out the best in Canola Honey.
Apiaries with Canola honey
Local apiaries offering this honey variety. Support your local beekeepers!
At a Glance
A Common variety, harvested in Late Spring / Summer, from Northern Plains & Prairies, derived from Brassica napus blossoms.